Mac and cheese au Manchego à la poêle, le meilleur

Ingrédients

• 2 tbsp extra virgin olive oil (30 ml)
• 3 cloves garlic (roughly chopped)
• 1/2 cup panko breadcrumbs (30 grams)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• 1/4 tsp dried thyme (.25 grams)
• 2 cups low fat milk (480 ml)
• 1 cup vegetable broth (240 ml)
• 1/4 tsp saffron threads (.17 grams)
• 8 oz elbow macaroni (225 grams)
• 2 cups shredded Manchego cheese (240 grams)
• 1/2 tbsp dijon mustard (7 grams)
• sea salt & black pepper
• chopped parsley for garnish

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   After a couple of minutes add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the panko breadcrumbs, continue to mix continuously, after 3 to 4 minutes and the breadcrumbs are golden fried turn off the heat, then add in the paprika, thyme, a kiss of sea salt & black pepper, mix together, then transfer into a bowl and set aside

3. 3

   Using the same pan, add in the milk, vegetable broth, saffron and a pinch of sea salt, heat it with a high heat and give it a gentle mix

4. 4

   Once it comes to a light boil, add in the pasta and lower to a medium heat, mix the pasta around every 2 minutes so the pasta doesn\'t stick together and it all evenly cooks

5. 5

   Once the pasta is cooked al dente (check package instructions on the pasta you are using), turn off the heat, add in the shredded cheese, dijon mustard and season with a kiss of sea salt & black pepper, mix together until well mixed and the cheese is fully melted

6. 6

   Top off the mac and cheese with the reserved fried breadcrumbs, making sure to evenly spread them around, and some chopped parsley, serve at once, enjoy!